40 g self-rising flower
½ tsp baking powder
2 tbsp olive oil
4 large eggs
¼ tsp of salt
100 g spinach, finely chopped
1 large potato, floury
80 g feta cheese
1 tablespoon finely chopped leaf parsley
3 spring onions, finely chopped
Boil the potato until tender, allow to cool, peel and puree, set aside
Preheat the waffle iron and grease it with baking spray
Beat the eggs with the salt and oil in a large bowl. Sieve the flour and baking powder over the bowl and mix until the batter is smooth.
Mix the potato puree, chopped spinach, feta cheese, spring onion with a spatula and season the batter.
Put the batter in the waffle iron.
Bake for about 5 minutes until the waffles are golden yellow and firm. Carefully transfer them to a warm dish.
Serve these waffles with a tzaziki-dip.